As a mother of two boys and a wife of one gourmet man, I think of breakfast as the most important meal of the day. One dish we all adore, which is at the same time healthy, nutritious and delicious is, of course, his majesty omelet.

However, there is no way for it to be tasty and with minimum-fat if you don’t have the right pan.

That’s why I started my quest for the best omelette pan I can find, and I have to say that it wasn’t at all easy, especially because omelette pans come in various shapes and sizes, including classic French omelette pan (curved shallow design) and Japanese pan (square shape and sturdy iron construction).

However, it is a mission that pays off, because it results in a perfect omelette and it can be used to prepare many other recipes.

Before we get to the actual products, I want to share with you what were the crucial factors that helped me choose the winner of today’s competition.

Things To Consider Before Purchasing An Omelette Pan

The material is the key

You can do everything right from the size to the shape, but if you pick out the wrong material, your omelet will stick to the surface of the pan and fall apart, or be unevenly baked.

The choice of the material determines the heat conduction, durability, and resistance to corrosion.

The following materials are the most common for omelette pans:

Aluminum excels in heat conduction. It is popular because of its low price, light weight, and durability, but it is known for reacting to acidic food and having low resistance for warping, scratches, and discoloration.

Anodized aluminum is much stronger than the regular one, but it doesn’t conduct heat as well.

Carbon steel is durable, lightweight and conducts heat excellently. However, it is not dishwasher safe.

Stainless steel is known for its high-resistance to damage and durability. It is also rust resistant, but not as good in heat conductivity as some other materials.

Copper is primarily popular because of its aesthetic appeal, but it is also a great heat conductor. Its biggest flaw is that, if it is not combined with some other materials (e.g., stainless steel), it can react negatively with some foods.

The thickness of the material also counts

A too thin material is more often than not of poor quality and prone to damage, and a too thick material takes longer to heat up, and it is very heavy. Therefore, the best choice is to choose medium thickness.

The importance of the surface

There are two general types of pan surface: standard and non-stick. The latter one has gained a lot of hearts of people who enjoy cooking because it is easy to clean and the food doesn't stick while frying. However, it is not without its flaws.

The non-stick surface is prone to scratching, which means you have to use special silicone (or wooden) utensils. Furthermore, it is not suitable for high-heat cooking (more than 500 degrees Fahrenheit).

Standard surface usually can be used at such high temperatures, but the food often sticks to it and in some cases even burns.

The pan’s shape as a crucial factor

As I already mentioned, omelet pans come in different shapes, and while the Japanese square sturdy pan is definitely interesting, omelets are the best when prepared in oval or round-shaped pans with medium-high, curved, sloping sides. Depending on the number of household members you have and a number of eggs you usually use for an omelet, the best sizes are between six and twelve inches.

Handling the handle

The handle of the omelet pan is equally important as its shape because it is imperative for it to stay cool while you are cooking so that it would be easy and safe to grab it without a pot holder. The material of the handle will determine how well it endures high-temperature conditions and how can it be washed. Wooden handles, for instance, can take a lot of heat, but they are not dishwasher-safe. Plastic handles are dishwasher-safe, but they can't take the heat. The best solution? Hollowed metal handles, stainless steel, or silicone.

The ease of maintenance and durability

I love cooking, but do you know what I hate? Washing the dishes.

That's why I prefer to have pans and pots that can be simply wiped clean or washed in the dishwasher. Both ease of the maintenance and durability are usually determined by choice of the material and the build quality.

Aluminum is one of my least favorite materials, since it requires hand washing and even special detergents while washing stainless steel dishes in a dishwasher is a piece of cake. However, some materials that are not dishwasher friendly are rather simple to clean by hand, e.g. carbon steel and non-stick coated materials.

Additional Equipment and Features

Does the pan come with a lid or utensils that are safe to be used with it?

Is it designed with a hinge that makes the frying less messy and difficult?

Are the skillet’s applications versatile or it can serve only for omelet preparation?

These are just some of the questions you need to ask yourself before you grab your wallet and pay something you won’t be satisfied with later.

I first considered this pan because of the hinge design which really makes it easy to prepare both omelet and frittata, but the lovely design, purple exterior color, and a fair price also helped.

When I finally tried it out, I was thrilled by its outstanding performance, quality construction and the stainless steel handles which didn’t pick up almost any of the heat of the pan during the cooking. The heat is conducted rather evenly.

This is a great pan for people who are not proficient in preparing omelets in the traditional way, so I’m pleased to say that I’ve got a couple of breakfasts from my sons and husband who adore the hinge design. It is also handy to use it for compartmentalized cooking (e.g. mushrooms on one, eggs on the other side).

However, despite the non-stick surface it is impossible to cook an omelet without at least a drop or two of oil. Although I’m satisfied with the larger shaped, the smaller one does get heated quite fast. My boys complained that the uncooked egg leaked onto the stove top when they folded the lid.

Another hinge design I wanted to try out was the Nordic Ware’s omelet pan. Turns out that was a brilliant idea. This pan truly eliminates mess from otherwise messy culinary tasks.

Unlike the previous product, Nordic Ware's pan's non-stick surface fulfills its promise of the food simply sliding off and cleaning is a breeze.

The pan is both oven and stovetop friendly, and you can use it for compartmentalized cooking – yes sautéing veggies on one side and cook eggs on the other side. The aluminum construction enables even heat distribution, and the fact that it is hard-anodized contributes with durability.

Still, if you don’t wait until the right moment of doneness, you will see some spillage when you’re preparing the omelet. Again, the smaller handle gets super hot which can be dangerous.

Also, the pan is a bit too deep for a regular 2-egg omelet, and it needs at least four eggs to make it excel at its mission. Finally, the outer coating gets scratched really easily which can pose a huge problem.

It is equipped with a durable heavy-gauge aluminum build for even heat distribution and with a nonstick cooking surface. And the flat, wide bottom lives up to its promise of heating the surface evenly.

Although it doesn’t feature a hinge design for easy flipping, it does have the sloped sides which make it really easy to toss and flip the ingredients, if you have any culinary skills.

The non-stick surface is excellent, which shouldn’t be a surprise since it features three layers of the coating. At last, the stainless steel handle is long enough and well built, so it can take a lot of heat.

I have to point out that the bottom of the pan is rather thin, so I’m not sure about the longevity of this item and its resistance to warping, although all the other signs show that it is built to last.

It also says that it is dishwasher-safe, but I wouldn’t bet my life that’s true.

I was always a bit skeptic about the Japanese design of the omelet pan; I mean, how on earth should you flip an egg in a square or rectangle-shaped pan? However, this was a great chance for me to give this type of pans a chance.

Tamagoyaki Japanese Omelet Pan was a nice surprise.

The non-stick coating does its job well and it is made without lead, cadmium, and PFOA, which is commendable. The stainless steel bottom and aluminum construction are combined to provide even heat distribution and durability.

Preparing a classic French omelet in this pan is pretty difficult, but you can have a blast while making Japanese rolled omelets. I tried making sandwiches in it, and they were perfect.

The pan was interesting to use, but it has a lot of drawbacks.

First of all, the bottom is too thin and after some time it gets bulges in the center causing the content of the pan to gravitate towards the middle.

The handle is too short and gets hot way too fast.

Finally, the coating wears out after just a couple of months of using.

So, the first Japanese omelet pan I tried wasn’t perfect, but that didn’t stop me from trying with another one.

On the photo, the handle looked wooden, so I was concerned about the washing, however it turns out that it is made of plastic, so it is dishwasher safe.

Once again, this design is ideal for Japanese rolled omelet, but fails to meet my expectations when it comes to French omelet, which is on my menu more often.

Still, some would say that for the price it’s well-built and makes a worthy investment. The non-stick surface makes rolling, flipping and cleaning a breeze, but it does require the use of a few drops of oil.

Despite my initial happiness with the non-stick coating, I was disappointed to see it scratched and worn out after just a couple of omelets.

Even if you just wipe off the surface with a paper napkin after each use, the black finish will continue to fade.

Also, the handle tends to loosen up quickly, and the overall quality is not what I expected from such a popular product.

This is by far the best omelet pan you can buy today. Other than the fact that it should be washed by hand, I couldn’t find any more major flaws in its functioning.

The three layers of non-stick coating, even heat distribution, sloped sides and safe handle are everything you will ever need from an omelet pan, and if you have even average omelet-making skills, you will never have problems preparing a perfect breakfast. 🙂

Barbara Whitney

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

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